Sundried Sidamo

Since the earliest days of Ethiopian coffee cultivation, processing coffee cherries has been done under the brilliant, strong sunlight of the Ethiopian highlands. The coffee cherries are laid out on racks in the sun until they wrinkle, shrivel, and begin to ferment. During drying, workers remove defective fruits and rake the premium specimens so they dry evenly, a process that can take four to six weeks, before scrubbing off the skins to reveal the beans.

Characteristics/Preparation

• Has a hint of chocolate and a long, smooth after-taste
  
• Don't be misled by the velvety smoothness of this coffee. The first time I made it I was sure I needed more coffee than the recommended 1:18 coffee to water ratio and increased it to 1:15. That was more than a tad too much. Adjust to your taste or leave it at the Golden Mean. I have settled on 1:16.
  
• This will be my alternate “daily drink” for pour-over (18 on a Baratza Encore grinder) to the middle of December 2020 to see how it stands up to continual drinking.
  
• 250 gm and 500 gm, easy-open/easy-close bag with a degassing valve to maintain freshness
• makes a very fine cold brew coffee

• Single Origin (Abyssinian Mocha varietal)
  
• Fragrance: Chocolate
• Aroma: Chocolate
• Flavor: Full mouth feel, good acidity, dried apricots and berries
• Roast Profile: Medium